Easy Eggnog Cookies Recipe

Name: Easy Eggnog Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24
Cuisine: American
Ingredients: 2 ¼ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon ground nutmeg; ¼ teaspoon ground cinnamon; 1 cup (2 sticks) unsalted butter, softened; ¾ cup granulated sugar; ½ cup packed brown sugar; 2 large egg yolks; ½ cup store-bought or homemade eggnog; 1 teaspoon vanilla extract; 1 cup white chocolate chips

I’ll never forget the first time I tried making these easy eggnog cookies. It was a total disaster. I was so excited to bring them to my family’s Christmas party that I think I rushed everything. I ended up using a full cup of eggnog instead of a half cup, and the dough was a soupy mess. My first batch spread across the entire baking sheet into one giant, flat cookie blob. My cousin still calls them my “eggnog puddle pancakes.” But hey, I figured it out eventually, and now they’re my absolute favorite holiday treat to share.

Recipe Card

Recipe Title	Easy Eggnog Cookies Recipe
Servings	About 2 dozen cookies
Prep Time	15 minutes
Cooking Time	10-12 minutes per batch
Calories	Approx. 180 per cookie

Ingredients

2 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
½ cup packed brown sugar
2 large egg yolks
½ cup store-bought or homemade eggnog
1 teaspoon vanilla extract
1 cup white chocolate chips (optional but amazing)

The butter being softened is so, so important. One year I was impatient and tried to microwave it. I ended up with partially melted butter and the cookies were super greasy and thin. Now I just leave it on the counter for a few hours while I do other stuff. And don’t skip the nutmeg! It’s what gives these easy eggnog cookies that classic holiday flavor.

Directions

Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, nutmeg, and cinnamon.
In a large bowl, beat the softened butter and both sugars together until it’s light and fluffy.
Beat in the egg yolks, then the eggnog and vanilla extract.
Gradually mix in the dry ingredients until just combined. Don’t overmix!
If you’re using them, gently fold in the white chocolate chips.
Drop rounded tablespoons of dough onto your prepared baking sheets, about 2 inches apart.
Bake for 10-12 minutes, or until the edges are just starting to turn golden brown.
Let them cool on the baking sheet for 5 minutes before moving them to a wire rack.

That part about not overmixing the dough? I learned that the hard way. I used my mixer for the whole thing once and the cookies came out tough and cakey. Now I switch to a wooden spoon for the flour. And for the love of all that is holy, give them that 5 minutes to cool on the sheet. I’ve lost so many cookies by trying to move them too soon and they just fall apart.

What I love about this easy eggnog cookies recipe is that it’s a total comfort food that feels fancy but is actually simple. They’re the perfect family favorite for a cozy night in during the holidays. The smell alone is just incredible. And the leftovers (if you have any!) are almost better the next day with a cup of coffee.

I’ve made these so many times I’ve lost count, and I still have little mishaps. Just last week I was talking to my mom on the phone while baking and I completely forgot the brown sugar. They were still edible, but they were definitely missing that deep, molasses-y flavor. It just goes to show that even a simple recipe needs your full attention sometimes!

If I were to change one thing next time, I might try a healthy swap for part of the butter, maybe with applesauce? I’m not sure how that would turn out with the eggnog, though. It might be a disaster waiting to happen, but that’s half the fun of home cooking, right? Experimenting and seeing what sticks.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
180	22g	9g	2g

Okay, so these easy eggnog cookies are definitely a treat, not a health food. The nutrition info doesn’t surprise me at all, especially with all that butter and sugar. I have tried making them a bit lighter by using a lower-fat eggnog, and honestly, you can’t really tell the difference. For anyone with dietary restrictions, I’ve heard you can use gluten-free flour, but I haven’t tried it myself yet.

Ingredient Swaps

Ingredient	Substitution
All-purpose flour	1-to-1 gluten-free baking flour
White chocolate chips	Butterscotch chips or chopped pecans
Granulated sugar	All brown sugar for a chewier cookie

I’ve tried the butterscotch chip swap and it is phenomenal. It adds a whole new layer of buttery flavor that works so well with the eggnog. Using all brown sugar does make them chewier, which I personally love. I haven’t ventured into gluten-free territory with this one yet, but a friend told me it worked great for her, so that’s next on my list to try.

Tips

Use a cookie scoop! It makes all the dough balls uniform so they bake evenly.
Don’t have time to soften butter? Grate cold butter on a box grater. It softens in minutes.
For extra flavor, sprinkle a little nutmeg on top of each cookie right before baking.
Chill the dough for 30 minutes if your kitchen is warm. It prevents spreading.

That chilling tip I learned after my puddle cookie incident. My kitchen is always warm because I’m always baking something, so now if the dough feels even a little soft, I pop it in the fridge. It makes a world of difference in the texture and helps them keep their perfect, pillowy shape.

FAQ

Can I freeze the dough?
Absolutely! I do this all the time. I scoop the dough into balls, freeze them on a sheet pan, and then toss them in a freezer bag. Then you can bake frozen cookies anytime you get a craving. Just add a minute or two to the bake time.

My cookies are too cakey. What did I do wrong?
You probably overmixed the dough after adding the flour. I’ve done this! It develops the gluten too much. Just mix until you no longer see streaks of flour. It’s okay if there are a few lumps.

Can I use homemade eggnog?
You sure can, and it’s delicious! But just a heads-up, if your homemade nog is on the thinner side, you might need to add a tiny bit more flour to get the dough to the right consistency. Start with an extra tablespoon and go from there.

That’s everything I know about making these Easy Eggnog Cookies! Hope you give it a try, and if you mess it up, you’re in good company—I do it all the time. Happy baking!